PARSNIP, Herb and Polenta HOT Cakes

BR9007 800JEXL Book USA_CAN.qxp 11/10/07 9:15 AM Page 42

Serves 6

2 cups parsnip, strained

1⁄4 cup milk

2 eggs, separated

1⁄4 cup polenta (corn meal)

1⁄4 cup self-raising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Cajun seasoning

1 small red pepper, finely chopped

1 tablespoon oil

1.Combine parsnip pulp, milk, egg yolks, self- raising flour, polenta, thyme, rosemary, Cajun seasoning and red pepper in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.

2.Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately.

42 RECIPES – FIBER FAVOURITES

BERRY AND WHITE CHOCOLATE MOUSSE

Serves 6

7oz (200g) white chocolate 7oz (200g) strawberry pulp 7oz (200g) raspberry pulp

3 teaspoons gelatine dissolved in 3 tablespoons hot water

3 egg yolks

10fl oz (300ml) carton thickened cream 1⁄4 cup icing sugar

2 tablespoons Grand Marnier

1.Melt chocolate over hot water, cool, being careful not to let it set.

2.Combine strawberry pulp and raspberry pulp, set aside.

3.Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy.

4.Beat cream until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier.

5.Pour into a wetted 5 cup capacity mould. Refrigerate several hours or overnight.

CARROT CAKE

1 3⁄4 cups plain flour

2 teaspoons baking powder

1⁄2 teaspoon nutmeg

1⁄2 teaspoon cinnamon

1⁄2 teaspoon cardamom

1⁄2 cup peanuts, chopped

1⁄2 cup raisins

1⁄2 cup brown sugar, firmly packed

1 1⁄2 cups carrot pulp

2 eggs, lightly beaten

1⁄2 cup oil

1⁄4 cup sour cream

1.Grease and line a 10" x 6" (25cm x 15cm) loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, raisins, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer using medium speed until all ingredients are well blended. Pour into loaf pan.

2.Bake at 350°F (180°C) for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.

FAMILY MEAT LOAF

Serve 6-8

1lb (500g) lean ground beef 1lb (500g) ground sausage 2 onions, finely chopped

1⁄2 cup carrot pulp, strained

1⁄2 cup potato pulp, strained

2 teaspoons curry powder

1 teaspoon ground cumin

1 tablespoon chopped fresh parsley

1 egg, lightly beaten

1⁄2 cup evaporated milk

1⁄2 cup beef stock

Freshly ground black pepper

2 tablespoons slivered almonds.

TOMATO GLAZE

1⁄2 cup beef stock

4 tablespoons tomato sauce

1 teaspoon instant coffee powder

3 tablespoons Worcestershire sauce

1 1⁄2 tablespoons vinegar

1 1⁄2 tablespoons lemon juice

3 tablespoons brown sugar

1⁄4 cup butter

1.Preheat oven to 350°F (180°C). Place beef, sausage mince, onions, carrot pulp, potato pulp, curry powder, cumin, parsley, egg, evaporate milk, stock and black pepper in a bowl, mix to combine. Press mixture into a lightly greased 4" x 8" (11cm x 21cm) loaf pan. Pour glaze over meatloaf, sprinkle with almonds and bake at 350°F (180°C), basting often with glaze, for 40 minutes.

2.To make glaze, place stock, tomato sauce, coffee powder, Worcestershire sauce, vinegar, lemon juice, sugar and butter in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring frequently, for 8-10 minutes or until glaze reduces and thickens slightly.

RECIPES – FIBER FAVOURITES